Pear Strudel with Puff Pastry

Birnenstrud el Aus Butterteig

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Preparation info

  • Makes

    6 to 8

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

When people say strudel, they mean the kind with the thin pastry. But many bakers also make it with puff pastry as a delicious alternative. Bosc pears are a good choice for this strudel as they hold their shape when baked and don’t give off as much juice as other varieties, such as Comice or Anjou. A dusting of crumbs under the filling keeps the dough from getting soggy.


  • 3 firm, ripe Bosc pears, peeled, cored, and cut into ½-inch cubes
  • 1 tablespoon golden rum
  • 1 tablespoon fresh lemon juice
  • Grated zest of ½ lemon
  • cup sugar
  • cup raisins
  • teaspoon ground cinnamon
  • ½ batch Puff Pastry
  • ½ cup cookie, cake, or dried bread crumbs
  • 1 large egg, beaten, for brushing


  1. Position a rack in the center of the oven and heat to 375°F. Line an 18 X 13-inch half-sheet pan with parchment paper.
  2. Toss the pears, rum, lemon juice, and zest in a medium bowl. Mix in the sugar, raisins, and cinnamon.
  3. Roll out the dough to a 16 X 10- inch rectangle on a lightly floured surface, with the long side facing you. Sprinkle the crumbs in a lengthwise, 3-inch-wide strip down the center of the dough. Heap the pear mixture over the crumbs, leaving a ¾-inch border at the short ends. Fold the top and bottom of the pastry over to cover the pears with a ½-inch overlap, brushing the area under the overlap with beaten egg, and pressings the edges of the dough together to seal. Transfer the roll to the baking sheet, seam side down, curving the roll into a gentle horseshoe shape. Fold the ends under the roll. Freeze for 15 minutes.
  4. Brush the top of the roll with the egg. Bake until crisp and golden brown, about 40 minutes. Serve warm or cool to room temperature.

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